Greek Couscous

Name: Greek Couscous
Cook time: 5 min
Yield: 3 servings
Cuisine: United Kingdom
Ingredients: ¼ cup chicken broth; ½ cup water; 1 teaspoon minced garlic; ½ cup pearl (Israeli) couscous; ¼ cup chopped sun-dried tomatoes; ¼ cup sliced Kalamata olives; 2 tablespoons crumbled feta cheese; 1 cup canned garbanzo beans, rinsed and drained; 1 teaspoon dried oregano; ½ teaspoon ground black pepper; 1 tablespoon white wine vinegar; 1\u2009½ teaspoons lemon juice

Greek style Israeli couscous. So delicious!

INGRIDIENT

¼ cup chicken broth

½ cup water

1 teaspoon minced garlic

½ cup pearl (Israeli) couscous

¼ cup chopped sun-dried tomatoes

¼ cup sliced Kalamata olives

2 tablespoons crumbled feta cheese

1 cup canned garbanzo beans, rinsed and drained

1 teaspoon dried oregano

½ teaspoon ground black pepper

1 tablespoon white wine vinegar

1 ½ teaspoons lemon juice

DIRECTION

Step: 1

Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.

Step: 2

In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

NUTRITION FACT

Per Serving: 254 calories; protein 9g; carbohydrates 42.4g; fat 5.6g; cholesterol 5.6mg; sodium 591.8mg.

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